Toro Taku & Negi is a Japanese sushi dish featuring fatty tuna (toro) paired with pickled daikon (takuan) and garnished with Japanese green onion (negi). This dish is often enjoyed for its rich, savory flavors from the toro and the tangy crunch of the takuan, commonly served in sushi restaurants. Here's how to make it at home.

Toro Taku & Negi

SEXY FISH

Jalisco - Los Altos Southern 40% clay, tangerine, clove

1921

Jalisco - Los Altos Southern 40% citrus, pepper, roasted agave

OLMECA ALTOS

Jalisco - Los Valles 40% bell pepper, yuzu, anise

YEYO

Jalisco - Los Altos Southern 40% cake batter, lime zest, oil

MILAGRO

Jalisco - Los Altos Southern 40% mineral, white pepper, salami

MIJENTA

Jalisco - Los Valles 40% slate, anise, tangerine

WILD COMMON

Jalisco - Los Altos 40% cardamom, allspice, basil

VOLCAN DE MI TIERRA

LALO

Jalisco - Guadalajara 40% cream soda, lime zest, mint

GRAND MAYAN

Jalisco - Los Valles 46% dry rocks, grapefruit, jalapeño

LAGRIMAS DEL VALLE

Jalisco - Cienega, Los Altos 49% biscoff cookie, pineapple rind, minerals

GRAN DOVEJO, HIGH PROOF

Jalisco - Los Altos Southern 40% pineapple, smoked pepper, licorice

TERRALTA

Jalisco - Los Altos Southern 40% almond, white pepper

VOLANS

Jalisco - Los Altos Southern 40% pear, pepper, almonds

TEPOZAN

Jalisco - Los Altos Southern 55% pinch me, tangerine, green apple

TAPATIO 110

Jalisco - Los Altos Southern 40% pepper, lemon, wet stone

TAPATIO

Jalisco - Cienega, Los Altos 40% lemon zest, chile pepper, olives

SIETE LEGUAS DECADAS

Jalisco - Cienega, Los Altos 40% hay, pepper, lime zest

SIETE LEGUAS

SIEMBRA VALLES ANCESTRAL LOTE 3

Jalisco - Los Altos Southern 40% mineral, pear, white pepper

SIEMBRA AZUL

Jalisco - Los Valles 40% black pepper, olive brine, croissant

FORTALEZA

ESPOLON

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear.

Rinse the Rice

In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then simmer on low heat for 15 minutes until water is absorbed.

Cook the Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice is cooked, transfer to a large bowl and drizzle the vinegar mixture over it. Gently fold to combine and let cool.

Season the Rice

Using a sharp knife, slice the toro into thin pieces, about 1/4 inch thick.

Slice the Toro

Prepare Takuan

In a small bowl, combine soy sauce and set aside for serving.

Mix Soy Sauce

Chop Negi

In a small bowl, combine chopped negi with sesame oil and salt. Mix well.

Dress with Sesame Oil

On a serving plate, create a small mound of sushi rice. Arrange slices of toro on top of the rice and add strips of takuan beside it.

Plate the Ingredients

Spoon the negi mixture on top of the toro and drizzle with additional soy sauce if desired.

Add Negi

Sushi rice

Water

Rice vinegar

Sugar

Salt

Toro (fatty tuna)

Takuan (pickled daikon)

Soy sauce

Negi (Japanese green onion)

Sesame oil

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Place the tuna steaks in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

Marinate the Tuna

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

Remove the tuna from the marinade and place it on the grill. Cook for about 2-3 minutes on each side for medium-rare, or longer as desired.

Grill the Tuna

In a small bowl, whisk together soy sauce, honey, sriracha, and sesame oil until well combined. Taste and adjust seasoning if necessary.

Make the Sauce

Stir in the chopped green onions and sesame seeds into the sauce just before serving.

Add Garnish to Sauce

Once the tuna is grilled to your liking, remove it from the grill and let it rest for a minute. Serve the tuna on plates, drizzling the sauce generously over each piece.

Plate the Dish

Garnish the dish with lemon wedges and fresh cilantro. Serve immediately while hot.

Garnish and Serve

Fresh Tuna Steak

Olive Oil

Lemon Juice

Garlic

Black Pepper

Soy Sauce

Honey

Sriracha

Sesame Oil

Chopped Green Onions

Sesame Seeds

Lemon Wedges

Fresh Cilantro

In a medium bowl, combine 40g of clay with 200ml of water. Mix thoroughly until a smooth paste forms. This will act as the base of your recipe.

Mix the Base

To the clay mixture, add 2 tablespoons of tangerine zest and 1 teaspoon of clove powder. Stir well until the flavorings are evenly distributed throughout the mixture.

Add Flavorings

Take the well-mixed clay and flavoring paste and shape it into desired forms or molds. This could be small balls, bars, or any shape you prefer.

Mold the Mixture

Place the molded mixture onto a drying rack or a baking sheet lined with parchment paper. Allow it to air dry for at least 24 hours or until the shapes are completely hardened.

Drying Process

Clay

Tangerine Zest

Clove Powder

Start by rimming the edge of a chilled cocktail glass with lime juice, then dip the rim in salt to coat it evenly. Set aside.

Prepare the Glass

In a cocktail shaker, combine the Olmeca Altos Tequila, fresh lime juice, agave syrup, and orange bitters. Add cilantro leaves for an aromatic touch.

Mix the Ingredients

Fill the shaker with ice cubes until it is about two-thirds full. Secure the lid and shake vigorously for about 15 seconds to chill and combine the ingredients well.

Add Ice and Shake

Strain the mixture into the prepared cocktail glass. Ensure that any cilantro pieces are filtered out for a smooth drink.

Strain and Serve

Garnish with a lime wedge on the rim of the glass for an extra touch of freshness and presentation.

Garnish

Olmeca Altos Tequila

Fresh Lime Juice

Agave Syrup

Orange Bitters

Fresh Cilantro Leaves

Ice Cubes

Salt (for rimming the glass)

Lime Wedge (for garnish)

Begin by washing the red bell pepper thoroughly. Remove the stem, seeds, and white pith. Chop the bell pepper into small, uniform pieces, about 1/4 inch in size. Set aside.

Chop the Bell Pepper

If using fresh yuzu, cut the fruit in half and squeeze out the juice into a measuring spoon until you have 2 tablespoons. If using bottled yuzu juice, measure out 2 tablespoons and set aside.

Prepare Yuzu Juice

In a small saucepan, add the whole star anise and 1/2 cup of water. Bring to a simmer over low heat and let it infuse for about 5 minutes. Remove from heat and allow to cool slightly before using.

Infuse with Star Anise

In a mixing bowl, combine the chopped bell pepper, yuzu juice, olive oil, salt, and black pepper. Stir well to ensure that all ingredients are evenly coated.

Strain the infused star anise liquid into the mixing bowl with the other ingredients, discarding the star anise. Stir again to combine all flavors.

Add Anise Infusion

Transfer the mixed ingredients to a serving dish. Optionally, garnish with a slice of yuzu or a sprinkle of chopped fresh herbs like cilantro or parsley.

Red Bell Pepper

Yuzu Juice

Star Anise

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until combined.

Incorporate Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.

Combine Mixtures

Gently fold in the lime zest and lime juice into the batter until evenly distributed.

Add Lime Flavor

Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Lime zest

Lime juice

In a cocktail shaker, combine 2 oz of Mijenta Tequila, 0.5 oz of fresh lime juice, and 0.25 oz of agave syrup.

Mixing the Cocktail

Add 1 tsp of white pepper to the shaker. This will give the drink a subtle spice and enhance the flavors.

Adding White Pepper

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shaking the Mixture

Strain the mixture into a chilled cocktail glass.

Straining the Cocktail

Garnish the cocktail with 2 oz of thinly sliced salami on the side of the glass.

Adding Salami

Garnish the cocktail with a lime wedge on the rim of the glass and a sprig of fresh cilantro for added aroma and visual appeal.

Final Touches

Mijenta Tequila

White Pepper

Salami (thinly sliced)

Lime Wedge

In a cocktail shaker, gently muddle the fresh anise leaves to release their aromatic oils.

Muddle Anise

Add the Jalisco tequila, fresh tangerine juice, and simple syrup into the shaker with the muddled anise.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 10-15 seconds until well chilled.

Shake

Strain the mixture into a highball glass filled with ice.

Strain

Add the soda water to the glass and gently stir to combine.

Top with Soda

Garnish the drink with a slice of tangerine and an anise star for an aromatic finish.

Toro Taku & Negi

Sexy Fish

1921

Olmeca Altos

Yeyo

Milagro

Mijenta

Wild Common

Volcan De Mi Tierra

Lalo

Grand Mayan

Lagrimas Del Valle

Gran Dovejo, High Proof

Terralta

Volans

Tepozan

Tapatio 110

Tapatio

Siete Leguas Decadas

Siete Leguas

Siembra Valles Ancestral Lote 3

Siembra Azul

Fortaleza

Espolon